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Lemon Pesto
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By Dorothy Rankin
Posted July 23rd, 2007
Servings: 16
Author Notes: A beautiful light green pesto that I could eat with a spoon. Double or triple this recipe - you will want some in your freezer.
Ingredients: 2 cups loosely packed basil leaves
2 large cloves garlic
1 tablespoon minced lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup toasted pine nuts
1/4 cup freshly grated Asiago cheese
1/3 cup olive oil
salt and freshly ground black pepper
Instructions: Makes About 1 Cup

Combine basil, garlic, lemon zest, lemon juice, pine nuts and cheese in a food processor or blender. Process to mix. With the machine running, slowly add the oil. Season to taste with salt and pepper and process to the desired consistency. Let stand for at least 5 minutes before serving.


 

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